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Moist and Tender Banana Bread Recipe

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This Banana Bread is soft, moist, and full of rich banana flavor with warm cinnamon in every bite. It’s an easy homemade loaf that’s perfect for breakfast, snacking, or using up ripe bananas.

A loaf of banana bread with one slice cut and placed in front, showing a moist, tender crumb and golden brown crust on a white surface.

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A Simple Loaf That Always Hits

I seriously love banana bread. It’s soft, moist, full of flavor, and one of my favorite ways to use up ripe bananas sitting on the counter. It’s great as is, but you can absolutely add chocolate chips if you want to switch it up. It also makes a really good base for banana bread pudding, which is another reason I keep coming back to it. This is one of those simple recipes that always hits.

Slice it thick and serve it warm with butter, or let it cool and use it for toast, snacking, or even banana bread pudding. It’s the kind of loaf that somehow disappears one slice at a time.

Here is how it all comes together:

  • Mash the ripe bananas until mostly smooth, so they blend evenly into the batter.
  • Cream the butter and sugar first for a softer, lighter loaf.
  • Mix in the eggs, vanilla, and bananas until everything looks thick and glossy.
  • Add the dry ingredients just until the batter comes together.
  • Bake until the top is golden and the center is fully set.
A loaf of banana bread with one slice cut and placed in front, showing a moist, tender crumb and golden brown crust on a white surface.

Banana Bread Recipe

Danielle Cochran
Banana Bread bakes up soft, moist, and full of rich banana flavor with warm cinnamon in every bite. It’s simple, classic, and just the kind of loaf that works for breakfast, snacking, or turning into an easy dessert later.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Servings 10
Calories 304 kcal

Equipment

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Ingredients
  

  • 2 cups all-purpose baking flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 ¼ cups sugar
  • 3 medium ripe bananas
  • 8 tablespoons butter (room temperature)
  • 2 eggs (room temperature)
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract

Optional Ingredient Note:

  • 1 cup chopped walnuts can be folded into the batter before baking. Chocolate chips also work well here.
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Instructions
 

  • Preheat the oven to 350°F. Spray a 9×5 loaf pan with nonstick baking spray.
  • Add the bananas to a small bowl and mash well. Set aside.
  • Add the sugar and butter to a mixing bowl. Beat for 3 minutes.
  • Add the eggs one at a time, mixing after each addition.
  • Add the vanilla extract and mashed bananas. Mix until combined.
  • Add the flour, baking powder, cinnamon, baking soda, and salt. Mix just until the batter comes together.
  • Fold in chopped walnuts or chocolate chips if using.
  • Transfer the batter to the prepared loaf pan and spread evenly.
  • Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the banana bread cool in the pan for 10 to 15 minutes.
  • Transfer to a wire rack and cool completely before slicing.

Notes

  • Use very ripe bananas for the best flavor and texture.
  • Do not overmix the batter once the dry ingredients are added.
  • If the top is browning too quickly, loosely tent with foil near the end of baking.
  • Let the bread cool before slicing so it sets up properly.
  • Store covered at room temperature for up to 3 days.

Nutrition

Calories: 304kcalCarbohydrates: 51gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 491mgPotassium: 145mgFiber: 4gSugar: 30gVitamin A: 351IUVitamin C: 3mgCalcium: 64mgIron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Frequently Asked Questions

How ripe should the bananas be for banana bread?

Very ripe is best here. You want lots of brown spots and a soft texture, because that gives the loaf a deeper banana flavor and a sweeter, moister crumb.

Can I add walnuts or chocolate chips?

Yes. Chopped walnuts add a little crunch, and chocolate chips make it feel more dessert-like. Both work well, so it really depends on whether you want classic banana bread or a slightly richer version.

Why did my banana bread turn out dense?

Usually, that comes down to overmixing once the flour goes in. Stir just until the batter comes together so the loaf stays tender instead of heavy.

Can I make this gluten free?

This version is not gluten free, but you can use my gluten free banana bread instead!

How do I store leftovers?

Store the loaf covered at room temperature for up to 3 days. You can also refrigerate it for a little longer, then warm slices slightly before serving if you want that fresh-baked feel again.

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